Difference between revisions of "Quick Oat Bread"
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{{recipesummary|Bread recipes|12|1 hour|2}} | {{recipesummary|Bread recipes|12|1 hour|2}} | ||
| − | + | | [[Cuisine of the United States|American cuisine]] | [[Vegetarian cuisine|Vegetarian Cuisine]] | [[Bread|Bread]] | |
Quick Oat Bread | Quick Oat Bread | ||
| Line 6: | Line 6: | ||
==Ingredients== | ==Ingredients== | ||
| − | * 1⅓ [[ | + | * 1⅓ [[Cup|cups]] [[Flour|white whole wheat flour]] |
| − | * 1 cup [[ | + | * 1 cup [[Flour|all-purpose flour]] |
| − | * 2¼ [[ | + | * 2¼ [[Teaspoon|teaspoons]] [[Baking Powder|baking powder]] |
| − | * 1¼ teaspoons [[ | + | * 1¼ teaspoons [[Salt|salt]] |
| − | * ¼ teaspoon [[ | + | * ¼ teaspoon [[Baking Soda|baking soda]] |
| − | * 1 cup [[ | + | * 1 cup [[Oats|quick-cooking (not instant) oats]] |
| − | * 1 cup minus 2 [[ | + | * 1 cup minus 2 [[Tablespoon|tablespoons]] plain [[Yogurt|low-fat yogurt]] |
| − | * 1 [[ | + | * 1 [[Egg|egg]], [[Beat|beaten]] |
| − | * ¼ cup [[ | + | * ¼ cup [[Canola Oil|canola oil]] |
| − | * ¼ cup [[ | + | * ¼ cup [[Honey|honey]] |
| − | * ¾ cup [[ | + | * ¾ cup [[Milk|low-fat milk]] |
==Procedure== | ==Procedure== | ||
| − | # Preheat oven to [[ | + | # Preheat oven to [[Oven_temperatures|375°F]]. |
# Butter a 9-by-5 loaf pan; set aside. | # Butter a 9-by-5 loaf pan; set aside. | ||
# In a large mixing bowl, combine white whole wheat flour, all-purpose flour, baking powder, salt and baking soda; set aside. | # In a large mixing bowl, combine white whole wheat flour, all-purpose flour, baking powder, salt and baking soda; set aside. | ||
| Line 26: | Line 26: | ||
# Pour oat mixture over flour mixture and gently stir until just combined and flour is no longer visible. | # Pour oat mixture over flour mixture and gently stir until just combined and flour is no longer visible. | ||
# Scrape batter into prepared pan and smooth the top. | # Scrape batter into prepared pan and smooth the top. | ||
| − | # [[ | + | # [[Bake|Bake]] 40 to 50 minutes, until a wood pick tests clean. |
# During the last few minutes of baking, tent with foil to prevent over-browning if needed. | # During the last few minutes of baking, tent with foil to prevent over-browning if needed. | ||
# Let bread stand in the pan 15 minutes, then turn out onto a cooling rack to cool. | # Let bread stand in the pan 15 minutes, then turn out onto a cooling rack to cool. | ||
| Line 36: | Line 36: | ||
* To avoid compacting the flour while measuring it, spoon the flour into the measuring cup instead of digging it down into the flour. Then run a flat knife over the top edge of the cup to scrape off the excess. | * To avoid compacting the flour while measuring it, spoon the flour into the measuring cup instead of digging it down into the flour. Then run a flat knife over the top edge of the cup to scrape off the excess. | ||
| − | < | + | ==References== |
| − | [[Category:Inexpensive | + | <references/> |
| − | + | [[Category:Inexpensive Recipes|Oat Bread, Quick]] | |
| − | [[Category:American | + | [[Category:American Recipes|Oat Bread, Quick]] |
| − | + | [[Category:Camping Recipes|Oat Bread, Quick]] | |
| − | [[Category:Camping | + | [[Category:Oat Recipes|Bread, Quick Oat]] |
| − | + | [[Category:Egg Recipes|Oat Bread, Quick]] | |
| − | [[Category:Oat | + | [[Category:Bread Recipes|Oat Bread, Quick]] |
| − | + | [[Category:Vegetarian Recipes|Oat Bread, Quick]] | |
| − | [[Category:Egg | ||
| − | |||
| − | [[Category:Bread | ||
| − | |||
| − | [[Category:Vegetarian | ||
Latest revision as of 15:20, 9 May 2012
| Quick Oat Bread | |
|---|---|
| Category: | Bread recipes |
| Servings: | 12 |
| Time: | 1 hour |
| Difficulty: |  |
| American cuisine | Vegetarian Cuisine | Bread
Quick Oat Bread
Ingredients
- 1⅓ cups white whole wheat flour
- 1 cup all-purpose flour
- 2¼ teaspoons baking powder
- 1¼ teaspoons salt
- ¼ teaspoon baking soda
- 1 cup quick-cooking (not instant) oats
- 1 cup minus 2 tablespoons plain low-fat yogurt
- 1 egg, beaten
- ¼ cup canola oil
- ¼ cup honey
- ¾ cup low-fat milk
Procedure
- Preheat oven to 375°F.
- Butter a 9-by-5 loaf pan; set aside.
- In a large mixing bowl, combine white whole wheat flour, all-purpose flour, baking powder, salt and baking soda; set aside.
- In a medium bowl, combine oats, yogurt, egg, oil and honey, then stir in milk until combined.
- Pour oat mixture over flour mixture and gently stir until just combined and flour is no longer visible.
- Scrape batter into prepared pan and smooth the top.
- Bake 40 to 50 minutes, until a wood pick tests clean.
- During the last few minutes of baking, tent with foil to prevent over-browning if needed.
- Let bread stand in the pan 15 minutes, then turn out onto a cooling rack to cool.
- Serve slightly warm.
Tips, Notes, and Variations
- One manufacturer of white whole wheat flour is King Arthur brand.
- To avoid compacting the flour while measuring it, spoon the flour into the measuring cup instead of digging it down into the flour. Then run a flat knife over the top edge of the cup to scrape off the excess.
